This is a easy soup to make. It tastes quite rich with the addition of non dairy milk and nutritional yeast.
Ingredients
1/2 cup onion, diced
1/4 cup celery, diced
1/4 cup carrot, diced
2 tsp vegetable stock powder
1/4 tsp turmeric
dash black pepper
1/2 tsp ground coriander
4 cups water
1 1/2 cup canned pumpkin ( not pumpkin pie filling)
1/2 cup non dairy milk, unsweetened
1/2 cup nutritional yeast
Directions
Saute onion, carrots and celery until soft adding in a few tablespoons of water at a time to prevent sticking.
Once the vegetables are cooked add in the stock powder, turmeric, black pepper and ground coriander.
Add in the water, pumpkin, and non dairy milk. Cook for about 10 minutes and remove from the heat.
Once the soup has cooled, purree and return soup to the pot.
Add in nutritional yeast and reheat the soup.
Enjoy!
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